Covered Italian Meatloaf
1/4 c. chopped fresh parsley
1/2 tsp. dried oregano
2 cloves garlic, crushed
Salt and pepper
1/2 c. spaghetti sauce
1/2 c. dry bread crumbs
1 1/2 lb. ground beef
1 refrigerated crescent roll or refrigerated garlic bread roll
Heat the oven to 350 degrees. Beat the egg to mix. Stir in the parsley, oregano,
1 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup of the spaghetti sauce and the bread
crumbs. Crumble in the meat and mix thoroughly. Pack the mixture into a 9x5" loaf pan.
Spread the remaining 1/4 cup spaghetti sauce on top. Bake the meatloaf until browned,
about 1 hour 15 minutes.
After meatloaf cooked, remove from oven. Pat with paper towels to take off exas grease.
Place crescent dough over top and side of Meatloaf. Seal perforations.
Bake in oven at 350 degrees until dough golden brown.
Slice with electric knife to make 1/2 slices.
Serve meatloaf on platter lined with cooked noodles and top with spaghetti sauce.
Sprinkle with grated cheese.
Submitted by: Dana Carsten